Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients
This study aimed to: (i) assess at what extent traditional, daily propagated, sourdough can be considered a stable microbial ecosystem; (ii) ascertain the drivers of stability/variability. For this purpose, samples of sourdough, flour and environment were collected over 1 year from three different b...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2018-08-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/article/10.3389/fmicb.2018.01984/full |
| _version_ | 1811327250394513408 |
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| author | Fabio Minervini Francesca R. Dinardo Giuseppe Celano Maria De Angelis Marco Gobbetti |
| author_facet | Fabio Minervini Francesca R. Dinardo Giuseppe Celano Maria De Angelis Marco Gobbetti |
| author_sort | Fabio Minervini |
| collection | DOAJ |
| description | This study aimed to: (i) assess at what extent traditional, daily propagated, sourdough can be considered a stable microbial ecosystem; (ii) ascertain the drivers of stability/variability. For this purpose, samples of sourdough, flour and environment were collected over 1 year from three different bakeries located in Altamura, Castellana Grotte, and Matera. Culture-dependent and –independent analyses were carried out on all the samples. In addition, sourdough and flour were subjected to biochemical characterization. In all the sourdoughs sampled at the same bakery, cell density of lactic acid bacteria fluctuated of one-two log cycles. However, 16S metagenetic analysis showed that sourdough bacterial microbiota was remarkably stable, in terms of species. Yet, some differences were found during time at intra-specific level. Indeed, bacterial strains succeeded in a 1-year lapse of time or even in 6-months, such as in the case of strains isolated from Altamura sourdough samples. Residual carbohydrates, lactic acid, ethanol and free amino acids varied in the same sourdough collected at different sampling times. These variations could be attributed to combination of various factors, such as fermentation temperature and strain succession. In addition, concentration of flour nutrients varied over 1 year and, in some cases, in a shorter time lapse. This may have favored certain strains over others. For this reason and also because of its inherent contamination by lactic acid bacteria, we found flour as the major driver of strains succession. |
| first_indexed | 2024-04-13T15:03:18Z |
| format | Article |
| id | doaj.art-6edd482944a54353a09a867ae93abb9c |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-04-13T15:03:18Z |
| publishDate | 2018-08-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-6edd482944a54353a09a867ae93abb9c2022-12-22T02:42:14ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2018-08-01910.3389/fmicb.2018.01984383269Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and NutrientsFabio Minervini0Francesca R. Dinardo1Giuseppe Celano2Maria De Angelis3Marco Gobbetti4Department of Soil, Plant and Food Sciences, Università degli Studi di Bari Aldo Moro, Bari, ItalyDepartment of Soil, Plant and Food Sciences, Università degli Studi di Bari Aldo Moro, Bari, ItalyDepartment of Soil, Plant and Food Sciences, Università degli Studi di Bari Aldo Moro, Bari, ItalyDepartment of Soil, Plant and Food Sciences, Università degli Studi di Bari Aldo Moro, Bari, ItalyFaculty of Science and Technology, Free University of Bozen, Bolzano, ItalyThis study aimed to: (i) assess at what extent traditional, daily propagated, sourdough can be considered a stable microbial ecosystem; (ii) ascertain the drivers of stability/variability. For this purpose, samples of sourdough, flour and environment were collected over 1 year from three different bakeries located in Altamura, Castellana Grotte, and Matera. Culture-dependent and –independent analyses were carried out on all the samples. In addition, sourdough and flour were subjected to biochemical characterization. In all the sourdoughs sampled at the same bakery, cell density of lactic acid bacteria fluctuated of one-two log cycles. However, 16S metagenetic analysis showed that sourdough bacterial microbiota was remarkably stable, in terms of species. Yet, some differences were found during time at intra-specific level. Indeed, bacterial strains succeeded in a 1-year lapse of time or even in 6-months, such as in the case of strains isolated from Altamura sourdough samples. Residual carbohydrates, lactic acid, ethanol and free amino acids varied in the same sourdough collected at different sampling times. These variations could be attributed to combination of various factors, such as fermentation temperature and strain succession. In addition, concentration of flour nutrients varied over 1 year and, in some cases, in a shorter time lapse. This may have favored certain strains over others. For this reason and also because of its inherent contamination by lactic acid bacteria, we found flour as the major driver of strains succession.https://www.frontiersin.org/article/10.3389/fmicb.2018.01984/fullbakerytraditionalsourdoughflourcarbohydratesfree amino acids |
| spellingShingle | Fabio Minervini Francesca R. Dinardo Giuseppe Celano Maria De Angelis Marco Gobbetti Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients Frontiers in Microbiology bakery traditional sourdough flour carbohydrates free amino acids |
| title | Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients |
| title_full | Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients |
| title_fullStr | Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients |
| title_full_unstemmed | Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients |
| title_short | Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients |
| title_sort | lactic acid bacterium population dynamics in artisan sourdoughs over one year of daily propagations is mainly driven by flour microbiota and nutrients |
| topic | bakery traditional sourdough flour carbohydrates free amino acids |
| url | https://www.frontiersin.org/article/10.3389/fmicb.2018.01984/full |
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